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Sherry's Potatoes Romanoff
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Sherry's Potatoes Romanoff

1 Hour 5 Minutes
1 Hr 5 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
4 large potatoes, pared
1/4 tsp salt
1-1/2 cups large curd lo-fat cottage cheese 1/2 cup Breakstone's Light Sour Cream
2 garlic cloves, minced
1 tsp salt
2 green onions, minced
1 cup Kraft Shredded Reduced-Fat Sharp Cheddar Cheese
4 Tbsp fresh chopped parsley
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Let's Make It
1
Preheat oven to 350°F. Spray a 1-1/2 quart casserole dish with cooking spray. Put potatoes in large saucepan with enough water to cover, add salt. Heat to a simmer and cook until potatoes are done. Drain potatoes, let cool slightly, then cut into 1/2 inch dices.
2
Toss potatoes with cottage cheese, sour cream, garlic, salt and green onions. Turn into casserole dish. Sprinkle with cheddar cheese.
3
Bake for 35 min or until potatoes are heated through and cheese is melted. Sprinkle with parsley right before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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